Police in China have spent three months seizing bogus meat, some of it fake beef or mutton made out of fox, mink and rat.

They snatched up around 20,000 tons of illegal products, according to state news agency Xinhua.

In 382 cases, officials arrested 904 suspects for passing off counterfeit meat, meat injected with water or diseased flesh to consumers, the news agency said.
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Chris Chinn is a family farmer in Missouri, and serves as a Face of Farming & Ranching for U.S. Farmers & Ranchers Alliance. She previous wrote about the effects of the drought on her farm. Read more about her on her blog and follow her on Twitter @chrischinn.

On our farm, it’s normal for us to have entire groups of pigs that never have had any antibiotics when they go to market. Yes, you read that correctly. I know this is not what you see on the internet about how farmers use antibiotics. It seems everywhere you look, you can read or hear a very different story. I’m here to tell you this is a myth.

I like to explain our antibiotic use like this: our hogs do not carry health insurance and all medications are expensive. We cannot afford to use antibiotics unless absolutely necessary to improve the quality of health for our animals. And we always use antibiotics under the guidance of our veterinarian. He decides what medication will be used when necessary and what dose will be used.
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World-renowned chef, author and Emmy winning television personality Anthony Bourdain visits Quebec in the next episode of "Anthony Bourdain: Parts Unknown," airing Sunday, May 5, at 9 p.m. ET. Follow the show on Twitter and Facebook.

This week, Anthony Bourdain bundles up - then bundles up again - to head to the Great White North where he finds nostalgia for the cuisine ancienne in the French-speaking province of Quebec. 

Amid the snow, ice fishing, rogue hockey games and beaver snaring, he finds a deeply impassioned community, hell-bent on preserving their francophone identity that is culturally, spiritually and linguistically different from the rest of Canada.

Chef Martin Picard of Au Pied de Cochon, and David McMillan and Frédéric Morin of Joe Beef share their pride and affection for the old world charm of their beloved land and show Bourdain how they honor the tradition of the French table.

As McMillan says, "You always have to travel well and eat properly."

Dive into the food that Bourdain and guests enjoy in the episode:
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The winter of 1609 to 1610 was treacherous for early American settlers. Some 240 of the 300 colonists at Jamestown, in Virginia, died during this period, called the "Starving Time," when they were under siege and had no way to get food.

Desperate times led to desperate measures. New evidence suggests that includes eating the flesh of fellow colonists who had already died.

Archaeologists revealed Wednesday their analysis of 17th century skeletal remains suggesting that settlers practiced cannibalism to survive.
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Get more Daym Drops in your life on his YouTube channel and coming soon on the Travel Channel.

Mike Haley is a fifth generation farmer, raising corn and livestock on his Ohio family farm. Follow him on Twitter @FarmerHaley.

Editor's note: So-called "ag gag" bills proposed in states across the country would either require anyone who videotapes, photographs or records incidents of animal cruelty to turn over the evidence to authorities within 24-48 hours or prohibit the making of undercover videos, photographs and sound recordings on farms, depending on local legislation. Proponents say that these laws protect agriculture business. Opponents say they hinder free speech, food safety and animal and worker rights. One such law, HF 589, has already been signed into law in Iowa and makes it illegal for investigative journalists and activists to take jobs at animal facilities for the purpose of recording undercover footage.

Growing up on a farm, one of my biggest responsibilities was tending to the animals in our family’s care. At times livestock can be unpredictable in ways that are both amusing and frustrating, but much like a parent cares for their child, I cannot think of a moment that my top priority was not in the best interest of our animals and our land.

That is not saying that our livestock always respond in a positive manner to our practices. They are not capable of understanding how regular occurrences on the farm like vaccinations are for their benefit. I often wonder how others would respond if videos and pictures were shared out of context while I was caring for our animals.
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Previously - Clean plate club membership may open door to obesity

World-renowned chef, author and Emmy winning television personality Anthony Bourdain visits Colombia in the next episode of "Anthony Bourdain: Parts Unknown," airing Sunday, April 28, at 9 p.m. ET. Follow the show on Twitter and Facebook.

Come to Colombia for the coffee, tropical climate and charming people; stay for the arepas, fresh fruit, abundant seafood, breakfast soups and powerful liquor.

This week, Anthony Bourdain touches down in a country best known to outsiders in recent decades as a nexus for drug trade and the accompanying violence. Instead, he finds a diverse, thoughtful, welcoming community, eager to move past the stereotypes and usher in a more positive and accurate image of the land they love.

In addition to its much-beloved canon of dishes, and evolving restaurant scene, chefs like Tomás Rueda of Bogota's Tabula and Donostia restaurants see the bounty of Colombia's wide-ranging terrain as one of its greatest assets. He tells Bourdain that the region, which includes mountains, valleys and the sea is "like a big farm, to send produce to the world."

"I believe more in a beautiful carrot than a great recipe," Rueda explained. But in Colombia, neither is in short supply.

Explore Anthony Bourdain's favorite places to eat and drink in Colombia:
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There are some foods that are so tied to their region, eating them is like a hug from home. Expats seek creative ways to get them shipped or find the closest equivalent in their new city. In the first installment of Hungry for Home, contributor Cara Reedy pines for St. Louis' Provel cheese.

When I moved to New York eleven years ago, I got a lot of blank stares when I told people I was from St. Louis. Some people would say genius things like “Oh right, you have that arch,” or my favorite, “I’ve been in the airport, is there anything in the city?”

People went out of their way to tell me I spoke weirdly. Cab drivers consistently tried to take me on long rides around the city, thinking I was a tourist. I got really homesick after six months.

To cheer myself up I decided to make a St. Louis-style, crisp-crust, square-sliced pizza. I went to my local grocery store to buy supplies. They had everything I needed except the most important ingredient, Provel cheese.

Provel is a little hard to describe. It’s processed, gooey, a little smoky and when heated is takes on the qualities of molten lava. It’s really just delicious and it tastes like home.
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